mohaṣam kaanì kuṣhka
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奶油甜米飯
| ingredients | 原料 | |
|---|---|---|
| Rice | ½ padi | 大米 |
| Water | ¾ padi | 淨水 |
| Ghee | ³⁄₁₆ padi | 酥油 |
| Clotted Cream from Milk | 5 palam | 濃奶油 |
| Powdered Rock Candy or Sugar | 10 palam | 冰糖粉或粗糖粉 |
Rice - ½ padi 大米 Wash and clean the rice with water. Drain the water completely and let the rice soak for some time. 用水將米淘洗乾淨。瀝乾水份後讓米浸潤一段時間。
Ghee - 3 veesam padi 酥油 Pour this in a frying pan and heat it. When the ghee is heated, put the soaked rice in it and roast it until it turns slightly reddish. 將酥油放入煎鍋中加熱。倒入浸潤過的米，翻炒至泛紅。
Water - ¾ padi 淨水
தாம்பாளம்.
Kalaya Tambaalam 塗鉛盤
Pour this in a 2 padi water capacity vessel and heat it. After it boils, add the roasted rice and stir. Lower the flame of the stove, check for the right consistency and remove from the stove. Place the vessel for 5 minutes on the heat of live coal (from burnt firewood). Transfer the rice on a Kalaya Tambaalam (Lead-coated plate). 將¾ padi水倒入2 padi 容量的容器中燒，煮開後加入炒好 的米飯並攪拌。把爐子的火關小，察看稠度是否合適並 從爐子上拿走。將容器置於（燃木而成的）活熱炭上5分 鐘。將飯盛到 Kalaya Tambaalam（塗鉛盤）上。 Clotted Cream from Milk - 5 palam 濃奶油 Powdered Rock Candy or Sugar - 10 palam 冰糖粉或粗糖粉 Add this to the Kushka on the plate, mix and use it. 在盤內的香飯裡加入奶油和糖，拌勻，用之。